High Fructose Corn Syrup Free Eggs Florentine with Poached Eggs

Total time45 min

Prep time20 min

Cook time25 min

4.5

(17)

High Fructose Corn Syrup Free Eggs Florentine with Poached Eggs

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Ingredients

2 servings

For the almond flour muffins

1 cup almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp fine sea salt
2 large eggs
2 tbsp coconut oil, melted
1 tbsp apple cider vinegar

For the hollandaise

3 pasteurized egg yolks
½ cup full-fat coconut cream
1 tbsp apple cider vinegar
¼ tsp fine sea salt
⅛ tsp cayenne pepper

For the spinach

5 oz fresh baby spinach
1 tbsp olive oil
2 cloves garlic, minced
salt and pepper, to taste

For the poached eggs

4 large eggs
1 tbsp apple cider vinegar

For serving

fresh chives, chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until combined. Add the 2 eggs, melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a thick, uniform batter forms.
2
Scoop the batter into 4 equal rounds on the prepared baking sheet, each about 3 inches in diameter and 1/2 inch thick. Bake for 12–14 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 minutes, then slice each round in half horizontally.

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